Egglicious Dried Apricot Pie
Serving Size: 8
|1 1/3 cups||Flour|
|1/3 cup||Vegetable oil|
|3 tablespoons||Milk (cold)|
|1 1/2 cups||Dried apricots (very finely cut)|
|1 cup||Apricot nectar (divided)|
|1/2 teaspoon||Ground coriander|
|1 tablespoons||Balsamic Vinegar|
|1 teaspoon||Balsamic Vinegar|
|1/4 cup||Butter (melted and cooled)|
|3/4 cup||White corn syrup|
|1/4 cup||Pure maple syrup|
- Crust: One unbaked 9-inch pastry shell - purchased or use the following recipe: Pour cold milk into vegetable oil. Stir well. Pour this mixture into flour/salt mixture. Stir together. Shape into ball. Roll out between two sheets of wax paper.
- Filling: Place cut-up apricots in a small bowl. Bring 3/4 cup apricot nectar to a boil. Pour over cut apricots. Add coriander and balsamic vinegar and salt. Allow to stand 30 minutes. Return to pan, add remaining 1/4 cup apricot nectar, bring just to boil, reduce temperature and simmer 7-8 minutes stirring occasionally. Remove from heat. Cool to room temperature.
- Using a hand beater or whisk, beat the eggs. Add salt, butter and 2 syrups and beat until nicely blended. Stir in apricot mixture. Pour into unbaked pie shell. Protect pie edges by placing on a metal pie ring. Bake 350 degrees approximately 45-48 minutes. Top should be nicely browned. Cool to room temperature. Refrigerate if any leftovers.